Stop Bread Sticking: Tips For Perfect Pan Baking

Baking bread is a rewarding experience, but it can be frustrating when your loaf sticks to the pan. There are several reasons this may happen, and understanding them can help you avoid this issue in the future. Firstly, the coating of the pan and the baking temperature play a crucial role in preventing bread from sticking. Using a well-greased pan with butter, grease, or oil can make a significant difference. Additionally, the structure and shape of the dough itself are important, as a weak or loosely shaped dough is more likely to collapse and stick to the pan. Finally, the type of pan and its maintenance are also factors – heavy-based tins made of anodized aluminum or steel are recommended, and it's best to avoid washing them with soap, opting instead for a simple wipe-down.

How to Keep Bread from Sticking to the Pan

Grease the pan with butter, shortening, or cooking oil

Greasing your pan with butter, shortening, or cooking oil is a simple and effective way to prevent your bread from sticking. This method works for both sweet and yeast breads. For sweet breads, simply grease the pan with your chosen product and you're ready to go. For yeast breads, you can dust the greased pan with cornmeal for added protection.

When greasing your pan, be sure to spread the butter, shortening, or oil evenly across the bottom and sides of the pan. You can use your fingers or a folded paper towel to do this. If you're using butter, be sure to avoid leaving any clumps in the pan. You can also save and reuse your butter wrappers to grease the pan. If you're using oil, be sure to sop up any puddles that form, especially in the corners and along the edges.

If you're using a new Fat Daddio's bread pan for the first time, it's recommended to use melted butter, grease, coconut oil, canola oil, or shortening. Olive oil or sprays containing olive oil should be avoided.

Use baking parchment

Using baking parchment on your baking tray can be an effective way to prevent your bread from sticking to the pan. Baking parchment creates a non-stick barrier between the dough and the pan, allowing you to remove the loaf from the pan with ease.

To use baking parchment, start by cutting the parchment paper to the size of your pan's bottom. Then, place the parchment paper into the greased pan before adding your dough and baking as usual. Once your bread is done baking, simply remove the loaf from the pan, and the parchment paper will come off easily.

While using baking parchment can be a helpful trick, some bakers have experienced issues with the parchment sticking to their loaves. If this happens, try using a thin layer of oil on the parchment paper before adding your dough. You can also dust the parchment with flour, rice flour, or semolina to create a barrier and prevent sticking. Another option is to use ridged baking parchment, which has raised squares that reduce the contact area between the parchment and your loaf.

Additionally, if you are using a wet dough, be cautious as very wet doughs are more likely to stick to the parchment. In this case, it may be helpful to use a light dusting of flour or semolina on the parchment, or to reduce the hydration of your dough.

Avoid washing the pan

To avoid the bread from sticking to the pan, it is recommended to avoid washing the pan. Here are some reasons why you should avoid washing your bread pans:

Maintain a Non-Stick Surface

Washing your bread pans can remove the natural non-stick coating that builds up over time. This coating, often called a patina, helps to prevent bread from sticking and can be maintained by simply wiping the pan with a dry piece of kitchen towel after each use and storing it away.

Avoid Rusting

If you use water to clean your pan, ensure that it is completely dry before storing it away. Cast iron skillets, in particular, are susceptible to rusting if left wet. A simple way to dry your pan is to place it on a heated stove to evaporate any remaining water droplets.

Prevent Rancid Oils

Oils left on the pan can go rancid, causing an unpleasant taste for your next batch of bread. To avoid this, it is recommended to wipe off excess oil with a paper towel after each use.

Preserve the Pan's Heat Conductivity

Some pans, like those made of anodized aluminum, are designed to conduct heat more efficiently than others. However, washing these pans can impact their heat conductivity over time, leading to uneven baking and overbaking.

Maintain a Seasoned Pan

Seasoning is a natural non-stick coating that develops over time with the build-up of oils and fats. Washing your pan can remove this coating, requiring you to re-season it before the next use. To maintain the seasoning, simply wipe the pan with a paper towel after each use and, if needed, re-apply a thin layer of oil.

By following these tips and avoiding washing your bread pans, you can help prevent your bread from sticking and maintain the quality and performance of your baking equipment.

Adjust the temperature

Adjusting the temperature is crucial to prevent bread from sticking to the pan. Baking bread at too high a temperature can cause it to turn out gummy and dense, lacking the desired springiness. Therefore, it is recommended to adjust the temperature down by 25 to 30° F (approximately 4° C) from the recipe instructions. This temperature reduction is especially important when using a heavy, dark steel pan, as they conduct heat differently from lighter-coloured pans.

Additionally, paying attention to the baking cycle and recording the baking time for future reference is essential. By making these adjustments, you can prevent your bread from overbaking in the pan and promote even cooking.

Another factor to consider is the material of the pan. Anodized aluminium pans, for example, conduct heat more efficiently than steel pans, resulting in more even baking and faster cooling. This can help eliminate overbaking and give your bread an even colour throughout. Therefore, choosing the right pan material and adjusting the temperature accordingly can significantly impact the success of your bread-baking endeavours.

Develop and shape the dough well

Developing and shaping the dough well is essential to prevent your bread from sticking to the pan. Here are some tips to achieve this:

Develop the Dough Well

Kneading the dough is a crucial step in developing its gluten structure, which helps the loaf maintain a good structure and surface tension when shaped. This makes it less likely for the baked bread to stick to the tin. Here are some techniques to develop the dough:

• Traditional Kneading: Mix the ingredients with a spoon until hydrated. Cover and wait for about 15-20 minutes. Scrape the dough onto a smooth surface and push down and forward with the heels of your hands. Fold it back onto itself, give it a quarter turn, and repeat. Knead for 4-5 minutes, cover it, and let it rest for 5 minutes. Finally, knead again for 1-2 minutes.
• Stretch and Fold: Mix the ingredients, cover, and wait for 30 minutes to 1 hour. Stretch the dough to about twice its length and fold it like a letter. Give it a quarter turn, stretch, and fold again. Repeat this process twice more with 20-30 minutes between each fold.
• French Fold: Hydrate the dough, cover, and let it rest for at least an hour. Remove the dough onto a smooth surface. Stretch the dough parallel to your body while folding it in half with your thumbs. Give it a quarter turn, then smack it down onto the surface. Repeat this process about 10 times for a well-developed dough.

Shape the Dough Well

Shaping the dough properly helps create good surface tension, which is crucial for a successful bake. It prevents the dough from sticking to the pan and ensures a good oven spring and crumb structure. Here are some tips for shaping:

• Boule (Round): Gather the corners of the dough towards the middle to form a smooth, tight outer skin.
• Bâtard (Oval): Use a "stitching" technique for more structure and strength or a "cinching" technique for a gentler shape and a more open crumb.
• Baguette (Oblong): Handle the dough gently to preserve an open and airy structure. Proof on a couche or a clean kitchen towel.
• Pan Loaf (Sandwich Bread): Similar to shaping a bâtard, but consider degassing the dough before shaping for an even crumb. Proof seam-side down in a covered baking pan.
• Buns, Rolls, and Small Pieces: Use your hands or a bench scraper to form small, tight rounds. Proof directly in a pan or on a covered baking sheet.

Frequently asked questions